Title :

Damage in Agitated Vessels of Large Visco-Elastic Particles Dispersed in a Highly Viscous Fluid

Author(s) :

Bouvier, Laurent [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Moreau, Anne [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Line, Alain [Auteur]
Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés [LISBP]
Fatah, Nouria [Auteur]
Unité de Catalyse et Chimie du Solide - UMR 8181 [UCCS]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]

Journal title :

Journal of Food Science

Volume number :

76

Pages :

E384-E391

Publication date :

2011

English keyword(s) :

attrition
laminar
mixing
particle
visco-elastic

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments
Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés

English abstract : [en]

Many food recipes entail several homogenization steps for solid particles in hot or cold viscous liquids, such as pureed fruit and sugar, jam or sauce with mushroom pieces. Unfortunately, these unavoidable processes induce ...
Show more >Many food recipes entail several homogenization steps for solid particles in hot or cold viscous liquids, such as pureed fruit and sugar, jam or sauce with mushroom pieces. Unfortunately, these unavoidable processes induce damage to the solid particles. To date, little is known of the extent and nature of the damage caused. Consequently, few clear guidelines are available for monitoring solid particle integrity when mixing solid/liquid suspensions in an agitated tank. In this study, an attempt is made to quantify the impact of various physical parameters including the influence of the rotational speed of the impeller and the processing time on particle attrition, when a suspension of large visco‐elastic particles in a highly viscous fluid is mixed under isothermal condition. Pectin gel particles were immerged in a viscous liquid and homogenized for various times and rotational speeds, while the evolution of the particle's morphological parameters was monitored. Then, a set of dimensionless numbers governing the attrition mechanism is established and some empirical process relationships are proposed to correlate these numbers to the morphological characteristics and mass balance ratios. From the conditions observed, it is clear that 2 dimensionless ratios could be responsible for a change in the damaging mechanisms. These 2 ratios are the Froude and impeller rotation numbers. Finally, in the conditions tested, mass balance ratios appear to be mainly sensitive to the impeller rotational number, while the shape ratios are both impacted by the Froude and impeller rotational numbers. Practical Application: Damage to solid particles suspended in a stirred vessel reduce the final product quality in industrial cooking processes. Examples of this are fruit in jam or sauces with mushroom pieces. The attrition phenomenon was measured and the influences of the impeller rotational speed and processing time were evaluated quantitatively in function of dimensionless numbers. This study contributes key elements for the monitoring of damage to solids with a view to retaining solid integrity.Show less >

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
ENSCL
CNRS
INRA
Centrale Lille
Univ. Artois

Collections :

• Unité de Catalyse et Chimie du Solide (UCCS) - UMR 8181
• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2019-05-16T16:44:40Z
2020-12-11T14:16:13Z